Description
This Chicken Shawarma recipe features tender, flavorful boneless chicken thighs marinated in traditional shawarma spices and oven-roasted to perfection. Accompanied by a creamy, garlicky yogurt mayonnaise sauce, it’s an easy and delicious Middle Eastern-inspired dish perfect for serving with pita, salad, or rice.
Ingredients
Scale
Chicken Shawarma
- 2 lbs boneless chicken thighs
- 1 tbsp olive oil
- 2 tbsp shawarma seasoning
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp turmeric
- Salt and pepper to taste
Creamy Garlic Sauce
- 1/2 cup yogurt
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Pinch of salt and pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Marinate Chicken: Rub the chicken thighs evenly with olive oil and sprinkle with shawarma seasoning, paprika, cumin, turmeric, salt, and pepper, ensuring all pieces are well coated.
- Roast Chicken: Arrange the chicken thighs on the prepared baking sheet in a single layer and roast in the oven for 25–30 minutes, until the chicken is cooked through and has slightly crispy edges.
- Prepare Garlic Sauce: While the chicken cooks, mix together yogurt, mayonnaise, minced garlic, and a pinch of salt and pepper in a small bowl until smooth and creamy.
- Rest and Slice: Remove the chicken from the oven and allow it to rest for a few minutes to retain juices before slicing or shredding.
- Serve: Serve the sliced chicken drizzled with or accompanied by the creamy garlic sauce. Enjoy with pita bread, a fresh salad, or over steamed rice for a complete meal.
Notes
- Shawarma seasoning typically includes cumin, paprika, turmeric, garlic powder, and other Middle Eastern spices; feel free to adjust seasoning to taste.
- Use Greek yogurt for a thicker, creamier garlic sauce texture.
- For extra crispy edges, broil the chicken for 2-3 minutes at the end of roasting, watching carefully to prevent burning.
- This dish can be prepared ahead; the sauce can be stored in the refrigerator for up to 3 days.
- Serve with fresh vegetables or pickles for authentic Middle Eastern flavors.
